The Sazerac is one of the oldest cocktails regularly consumed today.
Read the history of the Sazerac.
1 sugar cube or 1/4oz simple syrup
3-4 dashes Peychaud’s bitters
1 small dash Angostura bitters (optional)
2 oz rye whiskey (we prefer Bulleit)
The ritual of making a Sazerac is time-honored and taken very seriously. In playing around with it, I’ve found that following these guidelines does make for a better-balanced drink.
Start with two Old Fashioned glasses (or one O.F. glass and a mixing glass). Cram one Old Fashioned glass with ice (and maybe a little water) to cool it down. Also, you’re going to want a thin layer of water in there for the Absinthe rinsing. Next muddle the sugar cube and the bitters (or mix with the simple syrup) in the other glass until combined. Then add the whiskey and an ice cube or two. Mix for a bit until the drink has cooled, but don’t let too much ice melt or it’ll come out thin.
Dump the ice out of your old fashioned glass and add a few drops of Absinthe (I bought a little dropper and use three solid squirts per-glass). Coat the sides of your glass with Absinthe. Strain the whiskey mixture into the glass. Cut a lemon strand and twist over the glass to get the citrus oils in there. Then rub the rind on the rim. Purists will say that the twist should not actually enter the cocktail, so consider hanging it off the side of the glass, rather than dropping it in.